Tomato-Veggie Sauce

Refrigerate cooled sauce for up to 3 days; freeze the sauce for up to 3 months.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 F. In a small roasting pan, combine the carrot, zucchini, and bell pepper. Drizzle with 1/2 of the olive oil and stir to coat. Sprinkle lightly with salt and pepper. Roast the vegetables, stirring occasionally, until they are tender, 20-25 minutes.

Step 2

While the vegetables are roasting, in a large saucepan over medium heat, warm the remaining 1/2 of the olive oil. Add the onion and garlic and sauté until the onion softens, about 5 minutes. Add the tomatoes and broth, stir to mix well, and simmer gently, uncovered, until the sauce thickens slightly, 15-20 minutes. Add the roasted vegetables to the sauce.

Step 3

Let the sauce cool slightly, then transfer to a food processor or blender and, working in batches if necessary, process to a smooth or coarse puree, depending on the desired consistency. Taste and adjust the seasoning.

Step 4

To serve, toss the pasta with enough sauce to coat the pasta. Reserve the remaining sauce for later use.